When in doubt, make meatballs! They're such an easy protein to keep on hand, they cook quickly, and they're so versatile.
Here's my basic recipe:
- 1 lb ground meat of choice
- 1 tsp Himalayan pink salt
- herbs of choice
Mix all ingredients together until well combined, then form into balls (I use a 1 ounce cookie scoop to make 16 meatballs out of each pound of meat) and place on a parchment lined baking sheet. Bake at 425 for 15 minutes, until they reach an internal temperature of 165 degrees.
Some of my go-to herbs and spices are garlic, rosemary, sage, oregano, and thyme. Sometimes I throw a teaspoon of each in, because not only does it boost the flavor, it also boosts the nutrition!
Update: one of my new favorite tricks is to add in about 1/3 cup of mashed sweet potato or winter squash for each 1# of meat. This helps to keep them extra tender!